Turkish Spoon Salad
Turkish Spoon Salad is a personal favorite. The crunch from the cucumbers and walnuts, combined with the sweetness of cherry tomatoes and pomegranate molasses, with the spiciness of the red onion, this salad hits. This will be your new favorite.
Equipment
- 1 Cutting Board
Ingredients
Salad:
- 1 pint cherry tomatoes cut in half
- ¼ cup red onion finely diced
- 1 English cucumber quartered and diced
- 1 tablespoon parsley chopped
- ¼ cup walnuts chopped
Dressing:
- ½ Lemon juice only (about 2 TBSP)
- 2 tablespoon pomegranate molasses
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon olive oil
Instructions
- Add dressing ingredients to a large platter or bowl and whisk until combined and the oil and vinegar have emulsified.
- Add salad ingredients and toss together until combined. Refrigerate until ready to serve.
- Serve with crackers, on a bed of greek yogurt or labneh, on avocado toast, or enjoy with a spoon.
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